House Biscuit Recipe

Prep oven and ingredients

Preheat the oven to 450°F (230°C). Put a heavy baking sheet or cast-iron skillet in the oven while it preheats so it becomes hot. Cut cold unsalted butter into small 1/4-inch cubes and return to refrigerator. Measure cold buttermilk and keep chilled.

Combine dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, 1/2 teaspoon baking soda, and 3 teaspoons fine sea salt until evenly distributed.

Cut in butter

Scatter the cold butter cubes over the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about 6-8 passes). Work quickly so the butter stays cold.

Add buttermilk and form dough

Make a shallow well in the center and pour in 3/4 cup cold buttermilk. Using a rubber spatula or spoon, fold the dough until it just comes together — it will be slightly shaggy and sticky. If it seems too dry, add up to 1-2 tablespoons more buttermilk; if too wet, sprinkle 1 tablespoon flour. Add a little flour to your work surface.

Turn out and fold

Turn the dough out onto the floured surface. Gently pat into a rectangle about 1 inch thick. Fold the dough in thirds like a letter, rotate 90 degrees, and pat to 1-inch thickness again. Repeat one more time. This folding creates flaky layers without overworking.

Cut biscuits

Using a 2.5-inch round cutter (or the rim of a glass) dipped in flour, press straight down into the dough without twisting to cut rounds. Gently press scraps together once and cut remaining biscuits; aim for 6-8 biscuits. Place biscuits close together on a piece of parchment if you prefer soft sides, or spaced apart for crisp sides.

Bake

Carefully remove the preheated baking sheet or skillet from the oven. Transfer the parchment with biscuits or place biscuits directly onto the hot surface. Bake at 450°F (230°C) for 12-15 minutes, rotating halfway through, until risen and deep golden on top.

Remove biscuits from oven and immediately brush the tops with 2 tablespoons melted butter. If desired, sprinkle with 1/4 teaspoon coarse sea salt for a savory finish. Allow biscuits to rest 5 minutes on the pan, then transfer to a wire rack or serve warm.